It’s light, refreshing and so delish! If you’re hosting this weekend for Easter serve your guests this tasty drink!
Ingredients
• Cucumber (Chunks Seeded and Skinned)
• Basil Leaves
• 2 ounces Vodka
• 1/2 ounce Lime Juice
• 1/2 cup Simple Syrup
Instructions
1. Place chunks of cucumber (skinned and seeded), torn basil leaves and 1/2 oz of simple syrup in a cocktail shaker and muddle to release juice from cucumbers.
2. Add 2 oz. Vodka, 1/2 oz. lime juice and handful of ice to cocktail shaker, cover with lid and shake.
3. Pour into martini glass, garnish with basil and cucumber slice and serve.
Easy weeknight meal – pair it with steamed rice and and your favorite veggies!
Teriyaki Chicken Thighs
INGREDIENTS
3/4 lb Chicken thighs (boneless and skinless preferred)
1 tsp Garlic (optional)
1 tsp ginger (optional)
1/3 cup Mirin (sweet cooking rice seasoning)
1/3 cup Soy sauce, low sodium
1 tbsp Sesame seeds, toasted white
1/3 cup Sugar
1 tbsp olive oil
2 green onions thin sliced white and green (plus a little bit extra for garnish – optional)
INSTRUCTIONS
• Prep chicken: Flatten the chicken so it’s about ¾ inch thick for even cooking. Place in a zipper bag or large bowl to marinate.
• Marinade: Combine the ingredients for the marinade and mix together until the sugar dissolves. Reserve half for later use and marinate the chicken with the remaining half for at least 15 minutes to overnight in the fridge.
Cook Chicken (Grill, Pan fry, or Bake)
• Grill or Pan fry method: Heat your grill or pan over medium high heat and add the oil. Remove chicken from the marinade, wiping off the excess. Cook skin-side down if using skin-on chicken and flip when golden brown.
During the last 3 minutes, add your desired amount of the reserved teriyaki marinade. It will reduce and thicken into a glaze as the chicken cooks. Internal temperature should register 165°F and juices should run clear.
• Bake method: Preheat oven to 400°F and line a baking pan. Bake chicken until fully cooked (about 20 minutes or so), brushing on the reserved sauce a few times during the last 5 to 7 minutes. The reserved sauce will thicken into a glaze. Reduce the heat if it starts to burn.
Serve
• Cut the chicken into bite sized pieces and serve over steamed rice. Sprinkle with sesame seeds and spoon any remaining glaze over the chicken. Enjoy!
✎ RECIPE NOTES
1. You can use both skinless or skin-on chicken thighs or chicken breast.
2. Mirin – you can substitute with sake or any white wine. Non-alcoholic substitute: use stock or water with a few drops of vinegar or lemon juice.
3. Sugar – substitute with honey, agave, or brown sugar
4. When baking, keep an eye on the chicken as the sugar in the marinade can easily burn if your oven is too hot.
Variations:
Teriyaki marinade – Though not traditional, feel free to add garlic, ginger, or green onions.
Stir fry chicken teriyaki – Cut the chicken into bite size pieces, no need to marinate. Stir fry with half of the marinade until chicken is fully cooked and sauce is thickened. Add any vegetables you’d like during the last 5 minutes.
Spicy chicken teriyaki – Add red pepper flakes, sriracha, or chopped jalapeno or serrano peppers.
Great for a healthy and refreshing lunch! I sometimes, double or triple it for an outdoor barbecue with friends and family. This is a festive south of the border twist on a traditional quinoa salad. It’s also great served with grilled sliced chicken tossed in.
INGREDIENTS
CUMIN-LIME VINAIGRETTE
1/4 cup freshly squeezed lime juice
1 tablespoon Dijon mustard
1 tablespoon ground cumin
1-2 garlic cloves (minced or pressed)
¼ teaspoon salt
¼ teaspoon pepper
Pinch crushed red pepper flakes (optional)
1/2 cup extra virgin olive oil
SALAD
1 cup cooked quinoa
1 cup shredded cooked chicken breast (optional)
1/2 red pepper, 1/4 inch diced
2 green onions, sliced (white and about 1/2 of the green part)
1/3 cup chopped fresh cilantro (plus a few sprigs for garnish)
1 avocado, thinly sliced (optional)
lime wedges for spritzing
salt and pepper to taste
INSTRUCTIONS
CUMIN LIME VINAIGRETTE
In a blender or food processor, combine all the dressing ingredients.
Blend until combined and smooth.
This recipe makes almost 1 cup of dressing so you will have extra. Leftover dressing stays great in the fridge for a few days! Store it in a sealed container.
SALAD
Cook the quinoa and allow to cool*
Add the chopped ingredients (and shredded chicken if including)
Drizzle with 2-4 tablespoons of the vinaigrette and toss. Taste and add a little more as you like.
Refrigerate the salad for 15-20 minutes if you can, as this allows the flavors to meld together.
Serve the salad on small plates or in bowls.
Top with the sliced avocados and fresh cilantro sprig.
Garnish with a lime wedge.
Enjoy!
* One cup of dry quinoa yields about three cups of cooked quinoa. I often make more than I need as it stores well in the fridge for several days and can be added to other recipes to add additional protein and fiber.
This recipe can be used to season 1 1b of ground protein of your choice. I make 3-4 batches at a time and put it into it’s own container to speed up the dinner preparation process. It’s so much healthier than grabbing a pre-packaged taco seasoning from the grocery store as they often include large amounts of salt and other ingredients like sugar and cornstarch. I use 3-4 T of the mixed seasoning for 1 lb. of ground beef or chicken.
Ingredients
2 T chili powder (some stores offer chili powder blends but I recommend the pure form for this recipe)
2 tsp cumin
2 tsp dried oregano
1/2 tsp sea salt
1/2 tsp onion powder
1/2 teaspoon garlic powder
1/2 tsp cayenne pepper (optional)
Instructions
Combine all the ingredients in a ziplock plastic bag and shake until thoroughly mixed. To make taco meat, cook the ground meat (chicken, turkey or beef) until almost fully cooked. Add seasoning mix and cook for a minute or two more or until desired consistency.
1/4 cup flour (I like cassava flour- gluten free and grain free)
A few shakes of lemon pepper and salt
For the sauce…
1/2 stick butter, softened
Zest of one lemon
1 T fresh Italian parsley, chopped
3/4 tsp lemon pepper
1/4 tsp sea salt (or to taste)
Process:
Prepare the sauce:
Melt the butter in a small saucepan. Add lemon zest, parsley, lemon pepper and sea salt and set aside.
Prepare the fish:
Place the flour in a dish with flat bottom such as a pie tin. Season the flour with salt and pepper.Dredge fish in flour mixture to coat both sides.
Heat a large skillet. Add 2 T olive oil to the pan and sauté fish 3-4 minutes per side or until fish is golden brown and crispy on outside and opaque inside.
Hearty and healthy chicken salad bursting with fresh herbs
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4
This pomegranate mint quinoa chicken salad with lime dressing is satisfying and delicious! Eat alone, on toasted bread as a sandwich, or on top of fresh spinach.
Ingredients
Salad
• 3 cups quinoa, rinsed, cooked and cooled
• 2 cups chicken, cooked and shredded
• 1 cup pomegranate seeds (or dried cranberries)
• 1 bunch fresh cilantro or parsley leaves, packed and chopped (approximately 1/4 cup) (parsley
• 1 bunch fresh mint finely chopped (approximately 1/4 cup)
Dressing
• 2 tablespoons olive oil
• 2 teaspoons lime zest
• 2 tablespoons fresh lime juice (approximately 1 lime)
• salt and pepper to taste
Instructions
• Cook quinoa ahead of time and allow it to cool.
• In a large bowl, combine quinoa, chicken, and pomegranate seeds.
• In a small bowl wish together the dressing ingredients.
• Add dressing to the quinoa mixture.
• Season and refrigerate for at least 30 minutes or until just chilled.
• Just before serving, add finely chopped mint and cilantro (or parsley) mixing gently to combine.
Notes
1. 1 cup of dry quinoa yield about 3 cups of cooked quinoa.
I love this quick and easy salad, especially in the summer. It is a colorful, refreshing and healthy addition to a picnic or barBQ. It makes a great side dish or even a light meal on Meatless Mondays.
YIELD: Serves 5
Ingredients:
1 cup uncooked Quinoa 2 cups Chicken Broth (or vegetable or beef if you prefer) ½ cup chopped Red Bell Pepper ½ cup chopped Red Onion ½ cup Corn (fresh, frozen or canned – be sure to drain it first) ½ cup shelled Edamame ½ cup chopped Cilantro ¾ cup crumbled Feta Cheese 1/3 cup Italian Dressing (preferably homemade but bottled will do) ¼ teaspoon Salt (or salt to taste)
Directions:
Rinse the quinoa in a wire mesh strainer. Add the broth to a medium size pan. Heat the pan on medium heat. Add the quinoa, stir and bring to a boil.
Cover the pan and decrease the heat to low and simmer. Let cook about 15 minutes or until the quinoa absorbs the liquid. Then remove from the heat and let cool while preparing the remaining ingredients. Chop the red bell pepper, red onions, and cilantro.
In a medium size bowl, add the red bell pepper, red onions, corn, and quinoa. Then add the Italian salad dressing and stir. Add the edamame and cilantro, and stir.
Next, stir in the feta cheese and add the salt (or salt to taste). Serve chilled or at room temperature. Enjoy!
Servings: 4 -6 (Adapted from chef Julia Frey’s classic recipe)
Instructions
1 tbsp olive oil
2 lbs chicken thighs ((bone in or boneless skinless)
salt and pepper
2 shallots sliced
2 garlic cloves, minced
3-4 thyme sprigs
3 tbsp dijon mustard
1/2 cup/125ml white wine
1 cup/250ml chicken stock
1/2 cup/125ml 1/2 and 1/2 (Optional)
Instructions
Preheat the oven to 350F/180C
In a large oven proof frying pan or casserole dish (ie enameled cast iron) heat one tablespoon of olive oil and brown chicken parts seasoned with salt and pepper on each side until golden but not cooked all the way through. Remove temporarily to a plate/dish and set aside.
To the same pan add shallots, garlic and thyme leaves and cook over low heat for 5 minutes without getting any color on them.
Add wine, dijon mustard and chicken stock, stir to combine and bring to a boil, then add chicken back to the frying pan, spoon the sauce all over chicken pieces.
Put in the oven uncovered and cook for approximately 45 minutes for bone in thighs or until almost done. (Reduce the time to approximately 25-30 minutes if using boneless skinless chicken).
Take out of the oven add 1/2 and 1/2 to the sauce. This is an optional step if you prefer a richer, creamier sauce. I prefer to forgo the cream and the extra calories but I like to splurge if we are having guests. Once again baste the chicken in the sauce, put back in the oven and cook for 5-10 minutes longer.
Serve with rice, potatoes or roasted vegetables.
Notes
The sauce is not thick as classic French sauces never are. However, if you like your sauces thicker, add 1 tbsp of flour in step 3 right before you add wine, mustard and chicken stock.
If you don’t have an oven proof pan, you can use a 2 dishes, a frying pan and a roasting pan.
1½ cups chopped leeks, white and light green parts (2 leeks) rinsed well to remove any dirt
2 teaspoons minced garlic (2-3 cloves)
½ cup good chicken stock, preferably homemade
½ cup dry white wine, such as Pinot Grigio
½ cup crème fraîche
2 tablespoons freshly squeezed lemon juice
½ small lemon, sliced in thin half-rounds
8 to 10 sprigs fresh thyme
Cooked basmati rice or quinoa for serving
Directions
1. Preheat the oven to 400°F.
2. Place the chicken on a sheet pan, skin side up, and dry with paper towels. Rub with olive oil and season generously with salt and pepper. Roast until cooked through and the skin is golden brown, 30 to 40 minutes. Set aside.
3. Meanwhile, heat the butter and 2 tablespoons of olive oil in a large (12-inch) ovenproof skillet (Ie enameled cast iron) over medium heat. Add the onion and leeks and sauté until tender, 5 to 7 minutes. Add the garlic and cook for about 2 minutes. Add the chicken stock and wine and simmer for about 5 minutes. Whisk in the crème fraîche, lemon juice, 2 teaspoons salt and ½ teaspoon pepper and taste for seasoning.
4. Nestle the chicken thighs into the sauce in the sauté pan. Tuck the lemon slices among the thighs and strew the thyme sprigs on top. Place the pan in the oven and roast uncovered for 15 minutes. Serve hot with the sauce over rice or couscous.
I was on the hunt for an easy and tasty Asian Salad Recipe and stumbled upon this one from Fit Foodie Finds. This is one of my new favorites! Take a peak below or go to link https://fitfoodiefinds.com/asian-salad-dressing/
Prep: 20 minutesCook: 0 minutesTotal: 20 minutes
SERVINGS 4
Asian Salad Dressing
This Asian Salad Dressing is made with garlic, apple cider vinegar, maple syrup, and a little soy sauce. It’s the perfect healthy salad dressing to top on your favorite kale salad or use as a chicken marinade!
Prep: 5 minutesCook: 10 minutesTotal: 15 minutes
FAT15CARBS3PROTEIN0
YIELD 4
DressingIngredients
1/4 cup olive oil
1 teaspoon sesame oil
2 cloves garlic, roughly minced
pinch of salt
1 teaspoon apple cider vinegar
1 teaspoon soy sauce
2 teaspoons maple syrup
1/2 teaspoon red pepper flakes
1/2 teaspoon dijon mustard
Asian Kale Salad Ingredients
4 cups shredded kale, packed
1 teaspoon olive oil
2 cups shredded purple cabbage
2 large carrots, peeled and grated
1 large red pepper, minced
1/4 cup cilantro, minced
1/2 cup onion, minced (any kind)
2 tablespoons sesame seeds
INSTRUCTIONS
Start off by making your Asian Salad Dressing.
Prepare Asian salad by placing kale into a large mixing bowl. Drizzle with 1 teaspoon of olive oil.
Massage the olive oil into the kale with your hands for 2-3 minutes or until kale is soft and broken down.
Add the rest of the kale salad ingredients to the bowl and mix.
Pour entire dressing on the salad and toss until all ingredients are combined.
Don't Forget the Secret Ingredient 